Ok, so this isn’t a real Key lime pie, as I didn’t have Key limes, just regular Tesco ones. Also, my tart tin was too big so it was a bit on the skinny side, but Lime Frisbee just doesn’t sound as appealing! Nonetheless, Daisy and I (mostly me!) made it work in true Masterchef style, and turned it into a ‘deconstructed’ version instead; John and Greg love a deconstructed dessert don’t they?!
This was easy to make, fun for a toddler to get involved and SUPER tasty! That’s all that matters right? Daisy’s favourite part was crushing the digestives with a rolling pin and obviously eating the finished result. Here she is making sure our ingredients were top notch! This is a fab dessert to make the day before needed as it chills overnight (or a minimum of 3 hours) and you can add the cream just before serving.
- 300g digestive biscuits
- 150g melted butter
- 1 x 397g tin of condensed milk
- 3 egg yolks
- zest and juice of 4 limes
- 300ml double cream
- 1tbsp icing sugar
- a little extra zest for decoration
- Heat your oven to 160C and then crush your digestives in a sealed bag; we used a rolling pin.
- Mix the melted butter in and then press into your tin. Mine was 25cm but a little smaller works fine too as we’ll be crumbling it up anyway.
- Bake for 10 minutes and then leave to cool.
- Put the eggs in a mixing bowl and whisk thoroughly for a minute. Add your condensed milk and whisk again and then finally add the lime juice and zest, whisking for a final 5 minutes to make sure the mixture is lovely and thick. It’ll be smelling AMAZING now too!
- Pour this into your base and bake for a further 15 minutes. Once out of the oven, chill for at least 3 hours.
- When you’re ready to serve, break into chunks and pop into your serving bowls.
- Whisk your double cream until stiff and dollop on top. Grate a little zest and dive right in.